Sun-Dried Tomato Turkey Wrap

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I made these wraps on a really warm day recently, and it made such a nice summer meal! They have lots of good and healthy things in them…lean turkey, a mix of baby spinach and lettuce, julienne cut sun-dried tomatoes (from an oil-packed jar), and cucumber strips. All wrapped up in a Tomato-Basil flour tortilla.

I modified a recipe that I had found at Kraft Foods, adding cheese and using sun-dried tomatoes instead of roasted red peppers, although those would be great in this, too. And I used a Tomato-Basil tortilla, but you can use your favorite kind.

SUN DRIED TOMATO TURKEY WRAP by NancyCreative, adapted from Kraft Foods

Makes 2 wraps

  • 2  (8″) flour tortillas (I used a tomato-basil flavored tortilla)
  • 1 Tablespoon light mayonnaise
  • 2 teaspoons light zesty Italian dressing
  • 2 slices of Muenster or Provolone cheese, optional
  • 3/4 cup baby spinach leaves (or a salad mix of half spinach leaves and half spring mix)
  • 10 very thin slices of deli-style oven-roasted turkey breast
  • 1/2 cup thinly sliced cucumber strips
  • 1/4 cup julienne cut sun-dried tomatoes in oil (or substitute roasted red pepper strips)
  • Sliced kalamata olives or slivered red onions, optional

Mix mayonnaise and Italian dressing; spread over tortillas. Put a slice of cheese in the center of each tortilla. Top evenly with remaining ingredients and roll up tightly–the key to a well-wrapped wrap is to layer the ingredients evenly and wrap tightly–something I still need to improve on!  :) Cut each wrap in half and serve with a salad or other simple side dish.

Do you make wraps often? What do you like to put in yours?

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Kris’ Sausage Potato Bake

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One day at work, Matt was telling me about a great dinner his wife Kris had made. He described all the good, healthy things that were in this dish…red potatoes, sweet potatoes, bell pepper, onion, turkey sausage…it really sounded good! He and Kris gave me the recipe, and it took me awhile to get around to making it, but I loved it! In this Sausage Potato Bake, all the ingredients are coated in a seasoned chicken broth-olive oil mixture and baked until everything is tender. It’s soooo good, and it’s great for lunch or dinner. It’s a perfect way to use some of your garden veggies, too, this summer!

KRIS’ SAUSAGE POTATO BAKE

Makes about 6 servings

  • 1 (14-ounce) package Turkey Smoked Sausage
  • 4 cups red new potatoes, cut into 1-inch chunks
  • 2 cups peeled small sweet potatoes, cut into 1-inch chunks
  • 1 green bell pepper, cut into 1-inch chunks
  • 1 red bell pepper (or yellow or orange bell pepper), cut into 1-inch chunks
  • 1 large sweet yellow onion, cut into thin slices or 1-inch chunks
  • 2 garlic cloves, minced
  • 1/4 cup reduced sodium chicken broth
  • 1 to 2 Tablespoons olive oil (I used 2 Tablespoons)
  • 1 1/2 teaspoon Italian Seasoning
  • 1/4 teaspoon ground black pepper

Preheat oven to 400˚F. Cut sausage into 1/4-inch slices.

In a very large bowl, combine sausage, potatoes, bell peppers, onion, and garlic.

ncSausPotBk2In small bowl, mix chicken broth, olive oil, and seasonings; pour over sausage/vegetable mixture and toss everything to coat. Put this mixture in a 9×13″ or 12×8″ baking dish.

Bake at 400˚F for 35 to 45 minutes or until potatoes are tender. Let cool a few minutes (your baking dish or pan will be very hot), then serve.

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I love all the different veggies in this, and the smoked Turkey Sausage is really good, too! This is the kind of dish you can enjoy year-round, and it’s so easy to make! Thanks for sharing your recipe, Kris!

What kinds of meals have you been making with your garden vegetables?

French Onion Turkey Casserole

Hope you enjoyed your Thanksgiving weekend! If you have any turkey left over from the big meal, here’s a recipe you may want to try out! I found this recipe for French Onion Turkey Casserole at CampbellsKitchen.com. As I typically do, though, I added extra cheese to this, and I’m glad I did–I thought it was great with the extra cheese!

The original recipe calls this dish a “savory bread pudding,” and I think that’s a good way to describe it–it’s not super-meaty, but the bread, French Onion soup, and cheese give it a nice texture and flavor. It is mildly savory, by the way, so for those of you who like your food a little more seasoned, you may want to add 1/4 teaspoon of salt to the mixture. And the savory flavor seemed a little stronger to me the next day, when I ate some of what was left over, so this is one of those recipes that tastes good even when it sits refrigerated overnight!

This makes a great side dish, but if you’d like it to be more of a main meal, I would add a little more turkey to it, which I’m noting in the recipe below (the ingredients really fill up the pan, so if you do add extra meat, you may need to cut back on the bread, depending on how deep your baking pan is). This is made in a 2-quart casserole dish (you can also make it in a 9×9″ or 11×7″ baking pan–I used an 11×7″ baking pan).

This casserole is easier to put together if you do the following ahead of time: cut your bread slices into cubes, shred or cube your cooked turkey, shred your Swiss cheese…that way you can just throw all the ingredients in the bowl and mix them up really quick!

FRENCH ONION TURKEY CASSEROLE by NancyCreative, adapted from CampbellsKitchen.com

Makes a 2-quart casserole (you can also use a 9×9″ or 11×7″ baking pan)

  • 6 eggs
  • 1 can (10 1/2 ounces) condensed French Onion Soup
  • 2 cups milk
  • 2 cups shredded Swiss cheese (about 8 ounces), divided
  • 2 Tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, divided
  • 1/4 teaspoon salt, optional (if you want a more seasoned flavor)
  • 9 slices of bread (I used honey whole grain oatmeal bread, but you can use white or wheat bread), cut into cubes
  • 2 cups shredded or cubed turkey (if you want a meatier casserole, add an additional 1/2 to 1 cup; if you do this, you may need to cut back on the bread by 1 slice, or your baking pan may be too full)

Preheat oven to 350˚F. Grease or spray a 2-quart shallow pan (or 9×9″ or 11×7″ baking pan). Set aside.

In a large bowl, beat the eggs, soup, and milk, blending well with a fork or whisk. Add 1 cup of the shredded Swiss cheese and 1 Tablespoon of fresh thyme or 1 teaspoon of dried thyme, mixing well. (If using salt, mix this in now, too). Add the bread cubes, stirring and pressing them into the milk mixture to fully coat. Then add the cubed turkey and mix everything well, so ingredients are evenly distributed in mixture.

Pour or spoon the mixture into your baking dish. Sprinkle with the remaining cheese and thyme. Let stand for 15 minutes.

Use your favorite bread. Photo to the right shows what this looks like before it’s put in the oven.

Then bake for 45 minutes at 350˚F or until a knife inserted in the center comes out clean.

Here it is fresh out of the oven…

Now you’re ready to dig in! :)

Do you have some good recipes of your own for turkey leftovers?

Cranberry-Pecan Cream Cheese Spread and Turkey-Cranberry Sandwich

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If you’re like me, you have some extra cranberry sauce from Christmas that you’re wondering what to do with. Well, here’s an easy recipe for a cranberry cream cheese spread that goes great on bagels. It makes a nice breakfast during and after the holidays! And I’ll also tell you how to make a bagel sandwich with this spread– a sandwich that also uses leftover turkey…just the thing for a quick, easy lunch! My inspiration for this cream cheese spread came from a recipe over at  My Kitchen Addiction. I used a little more cranberry sauce and added a few more ingredients–fresh chopped cranberries and finely chopped pecans– to give the spread a little more color and texture. It’s really good on bagels, especially toasted bagels! I used whole wheat bagels, but use whatever bagels you like best. The recipe makes a little more than 1 cup of spread.

CRANBERRY–PECAN CREAM CHEESE SPREAD

  • 1 (8-ounce) block of cream cheese, softened
  • 2 Tablespoons cranberry sauce (I used Ocean Spray®  Whole Berry Cranberry Sauce)
  • 1 Tablespoon honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 Tablespoons finely chopped fresh cranberries (or if you want a sweeter taste, chop up dried cranberries)
  • 2 Tablespoons finely chopped pecans

In a small bowl, combine softened cream cheese, cranberry sauce and honey, blending well. Add in cinnamon and ginger and blend well, then stir in the chopped cranberries and pecans. Serve immediately on toasted bagels or bread…or muffins, too. If not using right away, store in an airtight container in your refrigerator for up to a week.

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I also made a yummy-tasting sandwich with this spread and here’s the recipe for that, too…

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TURKEY–CRANBERRY SANDWICH

  • Cranberry-Pecan Cream Cheese Spread (see recipe above)
  • A bagel of your choice, toasted or untoasted
  • 1 Tablespoon cranberry sauce
  • Lettuce leaves or fresh baby spinach leaves (I used lettuce leaves from an organic packaged mix)

Slice bagel in half (unless it’s pre-sliced) and spread both sides of bagel with desired amount of cream cheese (toast bagel first if desired). Put as little or as much cream cheese on as you want. On one bagel slice, place 4-5 thin slices of turkey on top of cream cheese (you can use less slices if turkey is sliced thicker). Spread  the Tablespoon of cranberry sauce on top of the turkey slices. On the other bagel slice, place desired amount of lettuce over the cream cheese. Place this bagel slice over the turkey bagel slice and voila…you have just created a yummy holiday sandwich!